Grilled Chicken with Apricot-Mustard Glaze
Appears in Cook's Illustrated September/October 2008
WHY THIS RECIPE WORKS
We wanted a glaze recipe for our barbecued chicken that wasn’t too sweet and didn’t require too much work. So we had to find ingredients—fruit preserves, ketchup, hoisin sauce, peanut butter—thick enough to serve as a base. Building a barbe...